Miso Asparagus Chawanmushi

For 2 people
  • 4 stalks of asparagus
  • 200ml water
  • 1 egg
  • 1 Tbsp miso
  • A pinch of sugar
  1. Cut off asparagus tips and save for later. Cut asparagus stalks into slices.
  2. Boil cold water and asparagus stalks for 20 minutes in a pot with a lid on. Let cool down, then remove stalks.
  3. Mix soup stock with egg, miso and sugar. Sieve mixture through a strainer and fill into tea cups.
  4. Top with asparagus tips and steam in a pot with 3cm of water for 5-7 minutes.